THE TECHNIQUE OF EDIBLE JELLYFISH PROCESSING IN SARAWAK

Jellyfish is the popular name of the Medusa. The species of scyphozoan, which belongs to the order Rhizoztomeae is the edible Mendusa. Most of the previous research, studies concerning jellyfish mainly focused on aspects of the taxonomy, anatomy, behavior, and ecological context. However the technological aspects of processing jellyfish for human consumption are seldom described. Recently research was undertaken in Pasir Pandak village, Sarawak (Malaysia) to investigate the harvesting and processing of jellfish. While jellyfish served on a dining table looks delicious and even luxurious, the traditional processing technology seems rather basic and involves only three brining stages and a final cleaning process.